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KMID : 1160620030080010089
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Preventive Nutrition and Food Science
2003 Volume.8 No. 1 p.89 ~ p.92
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Gamma-Irradiation Provides Microbiological Protection While Maintaining Sensory Quality Change of Fresh Kale Juice During Storage
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Kim Jee-Youn
Song Kyung-Bin
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Abstract
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The effect of gamma-irradiation on microbiological growth in kale juice during storage was studied. Fresh kale juice was prepared and irradiated at 0, 1, 3, 5, 7, 10, and 15 kGy. D values for total bacteria, yeast and mold, Salmonella, E. coli, and Pseudomonas were 3.6, 4.0, 3.2, 1.4, and 1.6 kGy, respectively. E. coli and Pseudomonas were eliminated completely at 5 and 7 kGy, respectively. Gamma-irradiation also reduced total viable bacteria during storage. Therefore, these results indicate gamma-irradiation can prevent microbial spoilage of fresh kale juice by inactivating pathogenic microorganisms.
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KEYWORD
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gamma-irradiation, kale juice, microbial spoilage
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